Recipe: Chicken katsu curry

 'Take on the takeaway'

KATSU CURRY MAY be a favourite when eating out or ordering a takeaway, but it's really easy to make at home. Let me show you how with my delicious recipe for this awesome Japanese-inspired
dish.

Ingredients (serves 2):

2x free-range chicken breasts

150g panko breadcrumbs    

Plain flour

2 eggs, beaten

1 tsp garlic powder

Salt

Pepper

Rapeseed oil for shallow frying

For the katsu sauce

1x shallot, finely diced

2x garlic cloves, grated

1x cube of ginger, grated

1x carrot, grated

400g tin of coconut milk

1tbsp medium curry powder

1tsp turmeric powder

1tsp fenugreek powder

100ml water

1x chicken stock pot

2 tbsp honey or maple syrup

25g butter, melted

Garnish

1x green chili, finely diced

1x cube of ginger, finely diced

Bunch of spring onions, finely diced

Serve with rice

Method:

1) Begin the sauce by sweating the shallot and carrot for 5 mins.  Add the ginger and cook for 2 mins, then add the garlic and cook for a further 1 minute.

2) Now add the spices and stir into the onion mix for 1 min. Next, add the coconut milk, water, stock pot, and honey then bring to a boil.  Season with salt and pepper then reduce to a gentle simmer for 15 minutes.

3) Next, butterfly the chicken breasts by cutting lengthways through the centre of the breast until you can fold it out to double the surface area - be careful not to cut all the way through. Place a sheet of clingfilm over it and gently bat it with a rolling pin so it's an even thickness.

4) Place the Tenderstem broccoli in a steamer for 5-6 minutes. Remove once slightly tender.

5) Have your flour, eggs, and breadcrumbs (with garlic powder) prepared in their respective bowls to breadcrumb the chicken.  First, coat the chicken breasts in the seasoned flour and dust off any excess.  Now place in the egg mixture until fully covered, then into the panko breadcrumbs, flipping over to ensure both sides are fully coated.

6) Using a stick blender, blend the curry sauce until smooth.  Taste and adjust spice levels and seasoning accordingly.

7) Place a deep frying pan on a medium/high heat and fill with rapeseed oil until around an inch deep. To check if it's hot enough, drop in a spoon of the excess breadcrumb mix.  If it sizzles, it's hot enough.  Carefully place the breaded chicken into the pan, laying away from you as you do so.  Cook for around 2 minutes on each side until golden.

8) In a separate frying pan, add a drizzle of sesame oil.  Quickly fry off the broccoli and season with salt.

9) Plate up the rice in your serving bowls and lay the fried chicken on top. Cover with a layer of the katsu sauce and then garnish with green chili, ginger, and spring onions. Place the Tenderstem broccoli on top.  Put the remaining sauce in a gravy jug.  

Happy Cooking!

Philly x